A perfect dish for the holidays, but also to impress your guests with a really tasty main course, Lasagna with Pumpkin Bechamel and Smoked Salmon is perfect for any occasion. You can cook the pumpkin in a pan, without having to turn on the oven, saving time. The bechamel I prepared is not very liquid; if you prefer, you can add a little more milk. If you love lasagna, here are some tasty and simple recipes to prepare.

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Difficulty: Easy
Cost: Economical
Preparation time: 45 Minutes
Portions: 8 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

3.3 lbs pumpkin (already cleaned)
1/3 cup all-purpose flour
3.5 tbsp butter
1.25 cups milk
to taste fine salt
to taste black pepper (ground)
14 oz egg lasagna
12 oz smoked salmon
3 mozzarella balls (each 125g)
3/4 cup grated Parmesan cheese

Steps

Peel the pumpkin, I usually use a potato peeler. Cut it into slices not too thin.
Now cut the pumpkin into cubes, put a little oil in a large pan, add the pumpkin and cook with the lid on for about twenty minutes.
Continue cooking until the pumpkin is very soft. Adjust the salt and let it dry without the lid if it is too watery.
With an immersion blender, puree the pumpkin.
In a small pot, put the butter and flour and cook until you get a well-mixed roux.
Pour the milk, stir, and adjust the salt. At this point, add the pumpkin puree and mix well.
When you have obtained a smooth cream, it will be ready. It will take a few minutes. If you want a slightly more liquid bechamel, add a little milk. To make it even more homogeneous, you can blend it again with the immersion blender.
Start assembling the lasagna by placing a thin layer of pumpkin bechamel at the bottom of the baking dish, then lay a layer of lasagna. I used a rectangular baking dish measuring 12 inches by 9 inches.
Add a layer of pumpkin bechamel, top with pieces of smoked salmon, diced mozzarella, and finally the grated Parmesan cheese.
Continue like this, adding a new layer of lasagna, pumpkin bechamel, salmon, mozzarella, Parmesan. Make 4 layers of lasagna and finish with the pumpkin bechamel and a sprinkle of Parmesan.
Bake at 356°F for about 45 minutes.

Tips and Advice

You can cook the pumpkin in a pan, without having to turn on the oven, saving time.

The bechamel I prepared is not very liquid; if you prefer, you can add a little more milk. If you liked the Lasagna with Pumpkin Bechamel and Smoked Salmon, I recommend other salmon dishes

Salmon and Avocado Swirls

Mozzarella Roll with Salmon

Pie with Salmon, Grilled Zucchini, and Cream

Salmon and Green Apple Tartare